Sugar Free Lemon Meringue Pie
I have one more suggestion for you for what to do with that jar of sugar free lemon curd that took you 5 mins and 4 ingredients to make: sugar free lemon meringue pie.
Tart lemon curd, sweet fluffy meringue, crunchy pastry. It’s a match made in heaven.
And so easy.
The pastry case is made in a food processor. The meringue is just a question of beating egg whites and a bit of sweetener for a few mins with an electric hand mixer or stand mixer.
It’s not overly sweet, it’s just sweet enough but still bursting with fresh citrussy lemon flavours and a deep sweet and satisfying flavour from the filling wholemeal pastry crust.
It’s a treat, that’s for sure. But it’s a darn sight healthier than your standard lemon meringue pie, and tastes better, too! 🙂
So perhaps this is your end of Sugar Free January or end of the week treat to make oh-so-soon. But if it’s not for right now, make sure you pin it for a later date – the lemons may not be at their peak, but it’s still a yummy family treat all year round!
A delicious family favourite remade free of sugar. Filling, creamy, sweet, tart, and incredibly fresh. Easy and cheap, too! 🙂
- 125 g (1 cup) wholemeal flour
- pinch of salt
- 55 g (1/2 stick) unsalted butter
- 1 medium egg
- 1 jar sugar free lemon curd (see notes for recipes)*
- 3 medium egg whites
- 100 g (1/2 cup) xylitol (or half the xylitol and add 3 drops of liquid stevia)
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Preheat the oven to 190C/375C/gas 5. Pulse the flour, salt and butter in a food processor for about 30 secs until it resembles coarse breadcrumbs. Add the egg and turn the mixer on, then drizzle a tiny bit of cold water if needed until the pastry comes together as a ball of dough. Chill in the fridge for 30 mins, then roll out thinly on a floured surface and lay/press into a small tart tin (about 18cm/7in) or 6-8 mini tart tins.
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Blind bake the pastry by pricking the base lightly with a fork, lining with greaseproof paper or tin foil and filling with baking beans or rice, then baking in the preheated oven for 5-10 mins. Remove the beans and paper, then return to the oven for a further 5 mins. Allow to cool slightly and fill with the lemon curd.
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Using a stand mixer or electric hand mixer, beat the egg whites to stiff peaks, then add the sweetener and whisk again until glossy. Spread on top of the curd and bake in the oven for another 20-25 mins, until the meringue is golden, springy and cooked. Allow to cool completely (or even chill in the fridge to set fully) before serving.
*find the lemon curd recipe here
